Looking for some ideas for the flours. I absolutely love the pizza flour. The white bread flour I pretty much only use for breading things for frying. Never thought I'd be able to have golden fried shrimp again but its one of my favorite things to do with LC white flour. It makes good bread but guess what? After I started making bread, I realized that I don't miss bread that much so I don't make bread very often. I've used the white bread flour to make cinnamon rolls and was very successful the first time. 2nd time, they came out rubbery not sure where I went wrong the 2nd time. The biscuit flour is awesome too. The method to make the biscuits though is a bit time consuming so I rarely make biscuits. I mostly use it to make a sausage pie- Soooo delish! I've been trying to use the biscuit flour to make Jamaican beef patties - pretty much an empanada but with a very very flaky crust and spicy ground beef for the filling. Coming close but can't get the crust the way I would like it just yet. It ends up being crispy instead of flaky.

The cake flour is OK but I don't love it as much as I love the other flours. Its the only 1 that I've detected a slight after taste of something. The only ways I've really liked to use it is to make coconut cupcakes and it seems the coconut milk,coconut flakes, coconut oil masks that after taste very well. I've also used it for the chocolate mayo pound cake and subbed half the almond flour for the LC cake flour. On its own as a plain cake, I have not been successful with it.

So anyone working with these flours and coming up with fabulous foods?

Heat butter and 1/2 tablespoon of the oil together in a large skillet over low heat. Add Vidalia onions, basil, salt and pepper and cook, stirring occasionally, until golden brown and slightly caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.

2.

preheat oven to 375

3.

Season salmon with salt and pepper. Spread 1 teaspoon of the honey mustard over the top of each salmon fillet then gently roll each in the almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until salmon is done to your liking, 15 to 25 minutes.

I never heard of these flours before so I checked them out. They seem a bit pricey to me for the amount of product you get. This is just my personal opinion of course, but I think I'll stick with Kevin's carbalose flour mix which I've been using for years now and Ouiz' fantastic flour both of which I make up in large batches.

I've been using their products for over a year now. Netrition only recently started carrying their products. For me they work cost wise. I get more bang for the buck by using the flours and not the mixes. I can get 5-6 pizzas out of the 2 lb bag of pizza flour. Considering what I used to pay for take out pizza, that's a bargain to me. I love the high fiber in them. The combo of fat and fiber keeps me nice and full. I also love not having to fiddle with trying to make sure I have a multitude of different ingredients. I love that someone has done all the guess work for me already.